INSTRUCTIONS

Place two frying pans on a medium-to-high heat. Place 1.5tbsp oil in one, and ½ a tsp oil in the other. Once the oil is hot, place the sliced mushrooms, salt and pepper in the pan with more oil in, and the streaky bacon in the pan with less oil in. Cook both the mushrooms and the bacon until dark and a little crispy.

Place the half of the mushrooms on a warm plate.

Cut your brioche rolls in half and lightly toast the insides under the grill. When toasted, place the rolls cut-side-down in the bacon pan, and allow the rolls to cook a little more in the leftover bacon fat. Take out once the rolls are darker brown and the fat has been absorbed. Place the rolls on plates.

Divide the spinach between the 4 burger rolls, then top with the fried mushrooms and sliced chicken. Spoon the cheesy mushroom sauce over the chicken and then top with the crispy bacon. Place the top of the burger roll on top and serve.